Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) 500-7326-6

Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) 12 o discuss the role of management in securing high standards of personal hygiene and preventing contamination of food: − describe how to develop, implement and manage an effective personal hygiene policy − outline the managers role regarding reporting of illness and establishing and maintaining procedures regarding illness reporting and exclusion o outline the characteristics of protective clothing for food handlers: − identify types of protective clothing which may be provided and describe how provision of suitable clothing may prevent contamination of food − outline the hazards which may be associated with wearing of jewellery, personal effects and nail varnish/false nails and lashes and be able to develop, maintain and monitor policies and procedures to control these hazards o describe the main legislative requirements relating to personal hygiene o identify the importance of excluding food handlers who are ill, and have an awareness of the department of health ‘food handlers, fitness to work’ guidelines: − state controls necessary for food handlers who are suffering from or suspected of suffering from; food borne illness o discuss the benefits and limitations of medical screening for food handlers: − identify why carriers are of concern in the food industry and be able to develop, implement and monitor suitable controls − identify pros and cons of medical screening − identify the personal requirements necessary for food handlers and discuss the need for careful selection of staff • Training and Education • Candidates must understand how development, implementation and monitoring of food safety training can assist in the prevention of food borne illness and contamination of food by being able to: o state the need for, and benefits of, staff training and the maintenance of training records o identify the benefits of training and explain why planned training is essential within a food business: − explain how training can assist in the development of a positive food safety culture o outline the legal requirements relating to training of food handlers o explain the factors requiring consideration (including content) when developing and implementing a food safety training programme: − identify the benefits of assessing training needs for all levels of staff (including contractors and temporary staff) when developing food safety training programmes − state the importance of considering staff role, experience and skill and explain how barriers to learning such as language or literacy may be overcome − describe a variety of methods which can be used to effectively communicate information and responsibilities regarding food safety, including procedural and legislative changes − describe sources of information and guidance which may be used when developing a food safety training programme